Pepperoncini Beef in the crockpot
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Crockpot Pepperoncini Beef


  • 1 3- pound chuck roast
  • 1 16 oz jar pepperoncini peppers liquid too!
  • 1 envelope dry Italian salad dressing mix
  • 1 cup beef broth
  • 4 cloves garlic thinly sliced (optional)


  • If you'd like, you can sear the chuck roast on each side to brown - or you can just put it in the crockpot un-seared. I prefer to sear mine first, but it's optional.
  • Place the roast in your crockpot. Mix together the beef broth & Italian salad dressing mix with a fork. Pour over the roast. Pour the jar of pepperoncini peppers (and juice!) over top. Add the garlic if you're using it. Put the lid on your slowcooker & cook on low for 6-8 hours. Shred with 2 forks & return to the crockpot with the juices.
  • Serve. I like mine on sandwich buns (with melted provolone cheese!) served alongside a cup of the au jus from the crockpot to dip my sandwich in. It's also delicious served by itself, or on rice, noodles - or inside a tortilla or pita bread.